Rajma (Indian Red Kidney Bean Curry) |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This is a quick and easy curry made from red kidney beans. Served with either naan (flatbread) or rice. Rajma masala is sold at most food stores in the international section. Ingredients:
2 (8 ounce) cans red kidney beans, undrained |
2 teaspoons canola oil or 2 teaspoons corn oil |
1 teaspoon cumin |
1 teaspoon garlic, chopped |
1/2 teaspoon gingerroot, chopped |
1 (14 ounce) can tomato sauce |
1/2 chopped onion |
1 tablespoon rajma, masala if desired (or more) (optional) |
1/2 teaspoon salt |
1/2 teaspoon chili powder (optional) |
sliced onion (to garnish) |
1 tablespoon chopped coriander (to garnish) |
Directions:
1. In a medium pot, heat oil. When hot, add cumin.
2. Once the cumin begins to brown, add the garlic and ginger. Let it cook for 1 min, stir constantly.
3. Add onions and stir until onion turns clear and add the tomato sauce.
4. Keep stirring the sauce until it's slightly thickens and begins to separate a bit from the oil.
5. Add the Rajma masala, salt and chili powder and stirl for 2-3 minutes.
6. Last, throw in the two cans of kidney beans, undrained. Let it cook for 5-6 mins, stirring occasionally.
7. You adjust the spices accordingly, while tasting along.
8. Serve with some sliced onions, a lemon wedge and garnish with some chopped coriander. Enjoy!
|
|